Summer Braai

November 2016

Cooking and eating outdoors is our favourite South African pastime. This achievable menu will not break the bank and if you set time aside to pre-prepare, it is a pretty painless way to entertain.

Serves 6

Bake sliced French loaf for bruschetta and store in an airtight container.
Roast pepper in the oven with bruschetta.
Pre-cook and marinate the ribs.
Marinate chicken breasts.
Make the Balsamic glaze.
The dessert can be made and refrigerated – but do not combine it with the Balsamic glaze yet.

Chill the wine, get cutlery and crockery together. Prepare the fire ready to light.
Assemble the Pesto Platter.
Prepare potato kebabs and mealies.
Braai the ribs and chicken kebabs.
Make the salad.
Serve and enjoy!

Avoid the supermarket search, let us do the work for you. You can now order a hamper of all the Ina Paarman products used in the Menu of the Month recipes, at a discounted price.